Smokey's creamy lentil soup with green pepper

Ingredients for 2 servings:

• 1 small onion(s), chopped
• 2 clove(s) garlic, chopped
• 1 tbsp olive oil
• 100 g lentils, red
• 600 ml broth
• 2 tbsp, leveled peppercorns, green, pickled
• 2 sprig(s) thyme, whole
• 1 bay leaf
• 20 ml Marsala or port wine
• 50 g crème fraîche
• 1 small zucchini
• some paprika powder
• a little olive oil
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

For lentil and soup lovers

Cut the zucchini into small cubes and fry in a little oil. Season with paprika, toss briefly in the pan, remove from the pan, and drain on kitchen paper. Heat the oil in a deep pan and sauté the onions and garlic. Add the lentils, thyme, and bay leaf, and top up with the broth. Add the Marsala wine, cover, and simmer for 15-20 minutes. Remove the thyme sprigs and bay leaf. Stir in the crème fraîche, remove the pan from the heat, and purée the soup with a hand blender. Return to the heat, add the green pepper, season with salt and pepper to taste, and heat briefly; do not boil. Place the zucchini cubes in two deep bowls and top up with the broth.